A matzo mix with dried apricots, toasted pecans and celery stuff this Passover Roast Chicken. It may well be the most delicious you've ever made.
What You Need
Original recipe yields 8 servings
3 matzo s, broken into small pieces
1/2 cup chicken broth, warmed
3/4 cup dried apricots, finely chopped
1/4 cup (1/2 stick) margarine, divided
1 medium onion, chopped
2 stalks celery, chopped
2 egg s, lightly beaten
3/4 cup PLANTERS Pecan Pieces, toasted
2 Tbsp. matzo meal
1 roasting chicken (about 5 lb.)
1/2 tsp. ground thyme
salt and ground black pepper
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Let's Make It
Preheat oven to 350°F. Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool. Add eggs, pecans and matzo meal; mix well.
Rinse chicken; pat dry. Stuff chicken cavities with matzo mixture; close cavities with skewers and string. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp. margarine, melted. Sprinkle with thyme, salt and pepper.
Bake 2 to 2-1/2 hours or until chicken is cooked through, basting occasionally.
Serve with a hot steamed vegetable, such as broccoli.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
How to Toast Nuts
Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To toast nuts, spread them in single layer in shallow baking pan. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.